OT: Best Pizza in CT

[8893]

The hype on Pepe’s is unreal. Been there a bunch of times, always disappointed. They have achieved the American dream. Use minimal cheese and ingredients, burn the crap outta the crust and rake in the dough. I go to Alexandria a lot but will be getting my pizza from The Italian Store not the new Pepe’s.

To be fair, you have made clear that you do not like New Haven style apizza at all.

Which is fine.

But when you prefer a thick, soft crust smothered with cheese and loads of toppings, you shouldn’t be getting pizza from any place that makes New Haven style apizza. It’s not what they do. It’s like expecting a burger when you ordered a chicken sandwich.

The kind of pizza you prefer is available in every single city in this country. You don’t need to travel for it or seek it out, much less pay top dollar for it. And that’s a good thing.

 

[CONN78SEJ]

To be fair, you have made clear that you do not like New Haven style apizza at all.

Which is fine.

But when you prefer a thick, soft crust smothered with cheese and loads of toppings, you shouldn’t be getting pizza from any place that makes New Haven style apizza. It’s not what they do. It’s like expecting a burger when you ordered a chicken sandwich.

The kind of pizza you prefer is available in every single city in this country. You don’t need to travel for it or seek it out, much less pay top dollar for it. And that’s a good thing.

Where or when did “jibsey” say he didn’t like Modern Pizza, Sally’s, Ernie’s, Zuppardis (West Haven), or Bar? I agree with the guy, Pepe’s is not anywhere near what it was 30 or 40 years ago. I hate them for skimping on sausage all these years. It’s overcooked and way over priced.

 

[storrsroars]

Where or when did “jibsey” say he didn’t like Modern Pizza, Sally’s, Ernie’s, Zuppardis (West Haven), or Bar? I

He doesn't like char.

He's posted at least three times in this thread declaring such.

 

[8893]

Where or when did “jibsey” say he didn’t like Modern Pizza, Sally’s, Ernie’s, Zuppardis (West Haven), or Bar? I agree with the guy, Pepe’s is not anywhere near what it was 30 or 40 years ago. I hate them for skimping on sausage all these years. It’s overcooked and way over priced.

Iirc he complained that Sally’s was burnt and that Modern skimped on cheese. I order my Modern pies with light mozz because they are notoriously heavy-handed with the cheese, so that struck me.

I could be wrong but I don’t think he’s had Zupp’s or BAR; I think he’d probably like Ernie’s.

I’m no Pepe’s fanboy; they are overall probably my least-favorite of the New Haven apizza places, and definitely the one I eat less frequently than the others now. But it’s still a damned great pie.

 

[mauconnfan]

Had lunch with an old friend, ex-co worker today and he had me meet him at Naples Pizza in Farmington. He swore I’d love their pie. Have to say he made a great call, I’m not sure if anyone mentioned it in this thread or not. But I would have to throw it up there as next level down from the New Haven pies. Add to it Foxon Park soda, would recommend trying it out.

 

[8893]

Had lunch with an old friend, ex-co worker today and he had me meet him at Naples Pizza in Farmington. He swore I’d love their pie. Have to say he made a great call, I’m not sure if anyone mentioned it in this thread or not. But I would have to throw it up there as next level down from the New Haven pies. Add to it Foxon Park soda, would recommend trying it out.

I drink soda maybe five times a year, only Foxon Park with New Haven apizza. Gassosa for me. Maybe White Birch.

What’s your flavor?

 

[mauconnfan]

I drink soda maybe five times a year, only Foxon Park with New Haven apizza. Gassosa for me. Maybe White Birch.

What’s your flavor?

White Birch or Sasparillo then maybe Cream.

 

[8893]

 

[methodology]

To be fair, you have made clear that you do not like New Haven style apizza at all.

Which is fine.

But when you prefer a thick, soft crust smothered with cheese and loads of toppings, you shouldn’t be getting pizza from any place that makes New Haven style apizza. It’s not what they do. It’s like expecting a burger when you ordered a chicken sandwich.

The kind of pizza you prefer is available in every single city in this country. You don’t need to travel for it or seek it out, much less pay top dollar for it. And that’s a good thing.

Can’t stand tons of mozz on pies you only need minimal and never more than 3 toppings

 

[ClifSpliffy]

Can’t stand tons of mozz on pies you only need minimal and never more than 3 toppings

u seem local, try this:
1. hit the apizzeria at the corner of rt 145 and rt 80, located on 80.
2. order the 'grand special.' bigger than an escalade tire - $27.
3. reconsider those words that u wrote.

makes pepes look like poser/tourist fare.

 

[CONN78SEJ]

Iirc he complained that Sally’s was burnt and that Modern skimped on cheese. I order my Modern pies with light mozz because they are notoriously heavy-handed with the cheese, so that struck me.

I could be wrong but I don’t think he’s had Zupp’s or BAR; I think he’d probably like Ernie’s.

I’m no Pepe’s fanboy; they are overall probably my least-favorite of the New Haven apizza places, and definitely the one I eat less frequently than the others now. But it’s still a damned great pie.

I have visited both Modern and Zuppardis in the last few weeks for sausage and mushroom pies, and both had chunks of sausage instead of the thinly sliced sausage flakes Pepe’s has been peddling for years, both also had some minimal charring, but not anything like black soot Pepe’s has. The flavor between Modern and Zuppardis’s was about the same, although Zupp’s definitely had bigger chunks. My point is you can’t say that heavy duty charring is common to what you call all New Haven style pizzas, because it isn’t. My idea of a New Haven style pizza is definitely not having a pile of napkins that are all black from customers wiping the big black ring around their mouth’s.

 

[8893]

I have visited both Modern and Zuppardis in the last few weeks for sausage and mushroom pies, and both had chunks of sausage instead of the thinly sliced sausage flakes Pepe’s has been peddling for years, both also had some minimal charring, but not anything like black soot Pepe’s has. The flavor between Modern and Zuppardis’s was about the same, although Zupp’s definitely had bigger chunks. My point is you can’t say that heavy duty charring is common to what you call all New Haven style pizzas, because it isn’t. My idea of a New Haven style pizza is definitely not having a pile of napkins that are all black from customers wiping the big black ring around their mouth’s.

Don’t go to Sally’s then either.

 

[CONN78SEJ]

Don’t go to Sally’s then either.

If I do I’ll ask for a light bake.

 

[dvegas]

White Birch or Sasparillo then maybe Cream.

Recently discovered that Foxon Park Birch Beer mixes very nicely with Captain Morgan rum. Spicy and sweet, tried vodka but it didn't work at all. Cheers!

 

[Vancat]

But I would have to throw it up there

 

[upstater]

I have visited both Modern and Zuppardis in the last few weeks for sausage and mushroom pies, and both had chunks of sausage instead of the thinly sliced sausage flakes Pepe’s has been peddling for years, both also had some minimal charring, but not anything like black soot Pepe’s has. The flavor between Modern and Zuppardis’s was about the same, although Zupp’s definitely had bigger chunks. My point is you can’t say that heavy duty charring is common to what you call all New Haven style pizzas, because it isn’t. My idea of a New Haven style pizza is definitely not having a pile of napkins that are all black from customers wiping the big black ring around their mouth’s.

Everyone does things differently. I go to Zuppardi's a lot. They actual stuff their own sausages right there. You can see them doing it. They excel at it. That and their fresh clam pizza. They are costly though.

But they don't do sauce and crust as well as Pepe's. And that's ok.

You're comparing 2 different things.

 

[ClifSpliffy]

I have visited both Modern and Zuppardis in the last few weeks for sausage and mushroom pies, and both had chunks of sausage instead of the thinly sliced sausage flakes Pepe’s has been peddling for years, both also had some minimal charring, but not anything like black soot Pepe’s has. The flavor between Modern and Zuppardis’s was about the same, although Zupp’s definitely had bigger chunks. My point is you can’t say that heavy duty charring is common to what you call all New Haven style pizzas, because it isn’t. My idea of a New Haven style pizza is definitely not having a pile of napkins that are all black from customers wiping the big black ring around their mouth’s.

hehe, 'sausage flakes.' good 'un. im stealing that one, and when next trying a new place, i'll be sure to ask aboot the flakes v. chunks thing. spot on.
i already ask aboot the mushroom thing, ie real or canned. imma canned mushroom fanatic (forget that dry, usually tasteless real thing, unless they're portos. then, mebbe it's ok.) which seems to often really annoy some bakers. im not interested in their feelings, it's my cash at stake.

 

[huskyjawz]

I have visited both Modern and Zuppardis in the last few weeks for sausage and mushroom pies, and both had chunks of sausage instead of the thinly sliced sausage flakes Pepe’s has been peddling for years, both also had some minimal charring, but not anything like black soot Pepe’s has. The flavor between Modern and Zuppardis’s was about the same, although Zupp’s definitely had bigger chunks. My point is you can’t say that heavy duty charring is common to what you call all New Haven style pizzas, because it isn’t. My idea of a New Haven style pizza is definitely not having a pile of napkins that are all black from customers wiping the big black ring around their mouth’s.

There's a difference between the classic New Haven char and burnt(the heavy charring that you refer to). If you squeeze it with your fingers and it turns to black dust that is burnt, I don't care where you are. The crust should be brown/black but you can still tear/crack/snap/break it with your fingers or teeth.

I love both Sally's and Pepe's but when they don't rotate the pies in the oven one side can get burnt, and that's not good and not they way it's supposed to be.

 

[August_West]

u seem local, try this:
1. hit the apizzeria at the corner of rt 145 and rt 80, located on 80.
2. order the 'grand special.' bigger than an escalade tire - $27.
3. reconsider those words that u wrote.

makes pepes look like poser/tourist fare.

How do you know about that place? Thats my neck of the woods. Nobody in CT even knows where the e f f Winthrop is. They make me a custom broccoli Rabe and Sausage stuffed bread that my finacee makes me stop for at least twice a week, as her cravings have shifted.
I mean no one even lives around there. LOL

And yes its really good. Up until a couple years ago it was a general store, who was second only to Country cow in making best BEC in state.

 

[methodology]

u seem local, try this:
1. hit the apizzeria at the corner of rt 145 and rt 80, located on 80.
2. order the 'grand special.' bigger than an escalade tire - $27.
3. reconsider those words that u wrote.

makes pepes look like poser/tourist fare.

Are you referring to the fake grand apizza

 

[8893]

How do you know about that place? Thats my neck of the woods. Nobody in CT even knows where the e f f Winthrop is. They make me a custom broccoli Rabe and Sausage stuffed bread that my finacee makes me stop for at least twice a week, as her cravings have shifted.
I mean no one even lives around there. LOL

And yes its really good. Up until a couple years ago it was a general store, who was second only to Country cow in making best BEC in state.

Are you referring to the fake grand apizza

Oh that's rich. The place is calling itself Apizza Grande. Seems intended to confuse to me...

I know Winthrop/Deep River because we used to live in Westbrook, but I haven't been out that way on Route 80 in at least a few years, when it was still a general store.

 

[CONN78SEJ]

Everyone does things differently. I go to Zuppardi's a lot. They actual stuff their own sausages right there. You can see them doing it. They excel at it. That and their fresh clam pizza. They are costly though.

But they don't do sauce and crust as well as Pepe's. And that's ok.

You're comparing 2 different things.

That’s just your opinion, we’ll see how Pepe’s sauce and crust fair down in Maryland. I’ll take Zuppardis and Modern’s sauce and crust over Pepe’s any day, black soot is not for me. You should get your teeth checked, all that carbon will wear things down fast.

 

[Mazhude]

The hype on Pepe’s is unreal. Been there a bunch of times, always disappointed. They have achieved the American dream. Use minimal cheese and ingredients, burn the crap outta the crust and rake in the dough. I go to Alexandria a lot but will be getting my pizza from The Italian Store not the new Pepe’s.

So, to be clear, The Italian Store is great for subs, the pies are fine but they are clearly not apizza, and finally, their two shops are in Arlington, not Alexandria. This New Haven kid would like to have apizza in the neighborhood. I am admittedly a Sally's guy when I'm back in New Haven, but I think Pepe's will meet that need just fine, based on the review of the Bethesda, MD location.

 

[Kajik]

You dont stuff sausage,jeez.you grind the sausage and put it into the casing.or loose without the casing.i cut meat while in high school

 

[Fishy]

You dont stuff sausage,jeez.you grind the sausage and put it into the casing.or loose without the casing.i cut meat while in high school

It is literally called stuffing sausages.

I did not cut meat in high school, but I did take honors English, so you are going to have to trust me on this.

 

[superjohn]

It is literally called stuffing sausages.

I did not cut meat in high school, but I did take honors English, so you are going to have to trust me on this.

Thanks for tackling this one, after reading his posts in the Celtics thread I wasn't even going to bother.

 

[Kajik]

Not in any meatroom I worked in.its called making sausage links or loose.go back to stuffing envelopes

 

[Fishy]

Not in any meatroom I worked in.its called making sausage links or loose.go back to stuffing envelopes

You should have gone to high school in high school.

 

[Fishy]

Thanks for tackling this one, after reading his posts in the Celtics thread I wasn't even going to bother.

You get the next one.

 

[CONN78SEJ]

As

You dont stuff sausage,jeez.you grind the sausage and put it into the casing.or loose without the casing.i cut meat while in high school

Some sausage stuffers:

Lol